Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat until hot, then add a splash of olive oil or a small pat of butter.
Arrange the shrimp in a single layer and cook for about 2 minutes until the bottoms turn pink and start to develop a slight sear. Flip the shrimp with tongs and cook for another 2 minutes until fully opaque and tender. Remove the shrimp from the pan and set aside.
Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant and golden, making sure not to let it brown too much to avoid bitterness. Pour in the white wine and use a spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced and aromatic.
Add the butter to the skillet and swirl until melted, creating a glossy, rich sauce. Stir in the lemon zest and lemon juice, then return the cooked shrimp to the pan. Toss everything gently to coat the shrimp evenly in the sauce.
Sprinkle the chopped parsley and red pepper flakes over the shrimp, then give everything a final gentle toss. Cook for another minute until the shrimp are heated through and the sauce is beautifully glossy and fragrant.
Transfer the shrimp and sauce to a serving dish or plate immediately. Garnish with extra parsley or lemon wedges if desired. Serve hot and enjoy the bright, buttery flavors that make this dish a comforting yet elegant favorite.
